Fresh ginger complements the chocolate truffle filling in this elegant, almost sinful tart. Small servings are best! —Janice Elder, Charlotte, North Carolina
Gingered Almond Truffle Tart
Gingered Almond Truffle Tart
Prep Time
30 min
Cook Time
15 min
Yield
16 servings
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons minced fresh gingerroot
- 1 cup all-purpose flour
- 1/2 cup chopped almonds
- 1/2 cup confectioners' sugar
- 1/3 cup baking cocoa
- 6 tablespoons cold butter, cubed
- 1/2 cup amaretto, divided
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup butter, softened
Directions
- Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat.
- Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack.
- Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a spatula until smooth; stir in softened butter. Stirring constantly, gradually add remaining 1/4 cup amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.
Nutrition Facts
1 piece: 309 calories, 24g fat (13g saturated fat), 47mg cholesterol, 77mg sodium, 22g carbohydrate (12g sugars, 2g fiber), 3g protein.
